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Unread 07-01-2012, 12:49 AM   #7
Pa_BBQ
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Join Date: 11-29-09
Location: Warren, Pa
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Great topic for me tonight.
I usually cook my Pork Shoulders on my offset using lump and Cherry for 4 hours to get a great smoke flavor started. I also usually inject, and rub.

I am cooking 4 cases or shoulders and to keep it from being a huge PITA I have been doing 6 - 8 a night, then cooling for Tuesdays event.

Tonight I decided to skip the injection and go straight on the FEC-100.

I will taste it tomorrow but if I do not loose too much flavor, is the way I will roll for large events. I will still do it my normal way for catering jobs, but for the events I need to watch expenses and time.
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